Garlic Mashed No-Tatoes

Garlic Mashed No-Tatoes


I am on a roll with substituting cauliflower for starchy carbs lately!!  This recipe was probably one of the first “faux carb” swaps I tried!  A few years ago I made some lean turkey meatloaf and the hubs said “some mashed potatoes would be great with this”. So being the “shifty” cook I am, I looked up healthy “mashed potatoes” and found a few "mashed cauliflower" recipes instead!!  Over the years I have tried a few and modified to make it as healthy as possible, yet still full over flavor. This one does the trick!

Oh, and by the way…the recipe was a hit with my meat and potatoes man!! The hubs LOVED the alternative!! 

Ingredients 

1 medium head cauliflower

1 tablespoon Greek yogurt

1/4 cup grated Parmesan

1 clove garlic, smashed & chopped (optional: roasted)

1/8 teaspoon straight chicken base or boullion (may substitute 1/2 teaspoon salt)

1/8 teaspoon freshly ground black pepper

1/2 teaspoon chopped fresh chives or rosemary, for garnish

3 tablespoons unsalted butter

Directions 

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. 

Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor or blender, puree the hot cauliflower with the cream cheese or yogurt, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of grass-fed butter. 

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.